Categories: Poultry, Salads, Vegetables 
      Yield: 8 servings 
  
      2 lb Chicken breasts *                 1/4 ts Salt 
      1 lb Asparagus **                      1/8 ts Pepper 
    1/2 c  Water                               1    Carrot; shredded 
      1 c  Mayonnaise                          1    Red pepper; chopped 
      2 tb Lemon juice                         3    Green onions; minced 
  1 1/2 ts Tarragon; dried crushd              1 lb Egg Bread; oval loaf unslice 
  
  * Boned, skinned and split ** Cut diagnally in 1/2 inch pieces 1. In 13 x 9 
  x 2-inch microwave-safe baking dish, arrange chicken breasts with thicker 
  portions toward outside. Cover with plastic wrap; turn back one corner to 
  vent. Cook on HIGH 10 minutes, turning chicken over after 5 minutes. Let 
  cool in dish. 2. In medium glass bowl, combine asparagus and water. Cover; 
  vent. Cook on HIGH 3 minutes; drain. Rince with cold water; drain. Set 
  aside. 3.  In bowl, whisk mayonnaise with lemon juice, tarragon, salt and 
  pepper until blended. Stir in asparagus, carrot, red pepper and onions. Cut 
  chicken imto 1-inch pieces. Stir into mayonnaise mixture. 4. With serrated 
  knife, cut off a thin slice from top of bread; remove inside (reserve for 
  other use), leaving a 1/2-inch shell. Spoon salad into bread shell, 
  mounding slightly. If desired, garnish with fresh tarragon. To serve, cut 
  into wedges. Makes 8 to 10 servings... MW Tip: To dry fresh herbs in a 
  quick, easy way, line a MW-safe plate w/2 paper towels, one on top of the 
  other. Evenly spread 2 cups of clean, dry leaves or sprigs on towels. Cook 
  herbs on HIGH 4 minutes, turning at least once. Store the dried herbs in a 
  tightly covered container. Source: McCall's Beat Recipes, 1990, April, 
  Micro-Way...